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Creamy Marsala Meatballs — May 28, 2013

Creamy Marsala Meatballs

This recipe is a go to recipe when you are in a rush. The pasta and sauce take barely any time to make and if you want to make it even faster use precooked meatballs. I made the meatballs in the recipe and they turned out great. Happy Eating!

Creamy Marsala Meatballs

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Creamy Marsala Meatballs

Recipe thanks to Kraft Recipes

Total: 4 servings

Ingredients:

1 lb. extra-lean ground beef

1/3 cup dry bread crumbs

1 egg

2 tsp. Worcestershire sauce

¼ tsp. pepper

2 cups sliced fresh mushrooms

1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

¼ cup Marsala wine

¼ cup milk

2 cups hot cooked angel hair pasta

2 tsp. chopped fresh parsley

Directons:

Heat oven to 375ºF.

Mix first 5 ingredients; shape into 16 meatballs, each about 2 inches in diameter. Place in 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until meatballs are done.

Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 min. or until tender, stirring frequently. Add cooking creme, wine and milk; cook and stir 2 to 3 min. or until heated through.

Add meatballs to skillet; stir to evenly coat with sauce.

Serve over pasta; top with parsley.

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Creamy Marsala Meatballs —

Creamy Marsala Meatballs

This recipe is a go to recipe when you are in a rush. The pasta and sauce take barely any time to make and if you want to make it even faster use precooked meatballs. I made the meatballs in the recipe and they turned out great. Happy Eating!

Creamy Marsala Meatballs

Image

Creamy Marsala Meatballs

Recipe thanks to Kraft Recipes

Total: 4 servings

Ingredients:

1 lb. extra-lean ground beef

1/3 cup dry bread crumbs

1 egg

2 tsp. Worcestershire sauce

¼ tsp. pepper

2 cups sliced fresh mushrooms

1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

¼ cup Marsala wine

¼ cup milk

2 cups hot cooked angel hair pasta

2 tsp. chopped fresh parsley

Directons:

Heat oven to 375ºF.

Mix first 5 ingredients; shape into 16 meatballs, each about 2 inches in diameter. Place in 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until meatballs are done.

Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 min. or until tender, stirring frequently. Add cooking creme, wine and milk; cook and stir 2 to 3 min. or until heated through.

Add meatballs to skillet; stir to evenly coat with sauce.

Serve over pasta; top with parsley.

Broccoli, Grape, and Pasta Salad — May 27, 2013

Broccoli, Grape, and Pasta Salad

When I think of Memorial Day I think of grilling out and eating cold pasta salads. While Scotty prepared ribs I prepared this pasta salad. I loved the combinations of the flavors. Scotty’s not a fan of pasta salads so I will be enjoying this for lunch this week. Happy Eating!

Broccoli, Grape, and Pasta Salad

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Broccoli, Grape, and Pasta Salad

Recipe thanks to My Recipes

Ingredients:

1 cup chopped pecans

1/2 (16-oz.) package farfalle (bow-tie) pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Direction:

Preheat oven to 350°.

Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Broccoli, Grape, and Pasta Salad —

Broccoli, Grape, and Pasta Salad

When I think of Memorial Day I think of grilling out and eating cold pasta salads. While Scotty prepared ribs I prepared this pasta salad. I loved the combinations of the flavors. Scotty’s not a fan of pasta salads so I will be enjoying this for lunch this week. Happy Eating!

Broccoli, Grape, and Pasta Salad

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Broccoli, Grape, and Pasta Salad

Recipe thanks to My Recipes

Ingredients:

1 cup chopped pecans

1/2 (16-oz.) package farfalle (bow-tie) pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Direction:

Preheat oven to 350°.

Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes — May 23, 2013

Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes

Warning! This pasta is delicious, but also packed full of calories. Eat with caution! Next time I make this I will need to make sure it’s on a day where I work out a lot. There is a lot of cayenne pepper so beware it’s spicy. Happy Eating!

Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes

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Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes

Recipe thanks to Boss Sanders

Ingredients:

The Sauce:

1 pint heavy cream

4 T butter

2 tsp salt

1-2 tsp pepper

1/4 cup romano cheese

1/4 cup parmesan cheese

2 tsp cayenne pepper 

The Rest:

10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.

1 1/2 T melted butter

1/2 cup sliced mushrooms

1 small jar artichoke hearts, drained

1 7-8 ounce precooked sliced grilled chicken

1/8 cup sundried tomatoes, chopped

1 oz heavy cream

Directions:

Sauce:

Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.

The Rest:

In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Wild Rice with Mushrooms — May 20, 2013

Wild Rice with Mushrooms

This was a simple side dish to make, but you would never know it based on the flavor. Take a box of Wild rice and spruce it up with some mushrooms and marsala. I served mine with Broiled Salmon with Marmalade-Dijon Glaze. Happy Eating!

Wild Rice with Mushrooms

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Wild Rice with Mushrooms

Recipe thanks to My Recipe

Yield: Makes 8 to 10 servings

Ingredients:

2 (6-oz.) packages long-grain and wild rice mix

3 tablespoons butter

1 large sweet onion, diced

12 ounces assorted fresh mushrooms, trimmed and sliced

1/4 teaspoon salt

1/2 cup Marsala

1/2 cup chopped fresh flat-leaf parsley

Directions:

Prepare rice mix according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden.

Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender.

Add Marsala, and sauté 3 minutes or until liquid is absorbed.

Stir mushroom mixture and parsley into prepared rice.

Balsamic & Parmesan Roasted Cauliflower — May 14, 2013

Balsamic & Parmesan Roasted Cauliflower

I have been trying to make more sides lately to go along with our main dishes. Cauliflower is becoming one of my favorite vegetables. When it is roasted so many great flavors come out of them. We enjoyed these with some Jalapeno Popper Stuffed Chicken. Happy Eating!

Balsamic & Parmesan Roasted Cauliflower

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Balsamic & Parmesan Roasted Cauliflower

Recipe thanks to Eating Well

Makes: 4 servings, about 1 cup each

Ingredients:

  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese

Directions:

  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

 

Balsamic & Parmesan Roasted Cauliflower —

Balsamic & Parmesan Roasted Cauliflower

I have been trying to make more sides lately to go along with our main dishes. Cauliflower is becoming one of my favorite vegetables. When it is roasted so many great flavors come out of them. We enjoyed these with some Jalapeno Popper Stuffed Chicken. Happy Eating!

Balsamic & Parmesan Roasted Cauliflower

Image

Balsamic & Parmesan Roasted Cauliflower

Recipe thanks to Eating Well

Makes: 4 servings, about 1 cup each

Ingredients:

  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese

Directions:

  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

 

Breakfast Casserole — May 12, 2013

Breakfast Casserole

This is my favorite breakfast casserole I’ve made so far. I thought the green onions were a great addition to it. I forgot to get it ready last night and chill it, but it still turned out great! Half the recipe made 8 servings so I’m looking forward to having breakfast already made this week. Happy Eating!

Breakfast Casserole

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Breakfast Casserole

Recipe thanks to

Ingredient:

6 cups frozen shredded hash brown potatoes (30 oz bag)

2 cups shredded cheddar-jack cheese

1 pound cooked crumbled sausage

1/2 cup chopped green onions

8 eggs, beaten

2 (12 fluid ounce) cans evaporated milk

1/2 teaspoon ground black pepper

1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Grease a 9×13 baking dish.

Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with cheese, sausage, and green onions.

In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.

Bake for covered, 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean, remove foil last 10 minutes to brown the top. Let stand 5 minutes before serving.

Mother’s Day Brunch — May 10, 2013

Mother’s Day Brunch

Celebrate your mom this Mother’s Day by making her breakfast/brunch. Here are 8 ideas of things you can make for her. Happy Mother’s Day to all you mothers out there!

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1. Pumpkin Pancakes

2. Banana Blueberry Muffins

3. Bacon Potato Casserole

4. Breakfast Burritos

5. Cinnamon Roll Pancakes

6.Green Chile and Cheese Egg Bake

7.Chocolate Chip Banana Muffins

8. Coast Toast

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